Strawberry and Cucumber Salad with Fresh Basil
This salad combines thinly sliced cucumbers and juicy strawberries, tossed with chopped fresh basil and mint leaves. The ingredients maintain their crisp textures, while the dressing lightly coats everything, creating a bright and refreshing final dish with vibrant colors and varied textures.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Whisk
- Serving plate
Ingredients
- 1 large cucumber preferably English or seedless
- 1 cup strawberries hulled and sliced
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons olive oil
- 1 tablespoon honey optional, for sweetness
- 1 tablespoon white wine vinegar or apple cider vinegar
Instructions
- Slice the cucumber thinly into rounds or half-moons using a sharp knife, then transfer to a large mixing bowl.
- Hull the strawberries and cut them into halves or quarters, adding them to the bowl with the cucumber.
- Chop the fresh basil and mint leaves finely, then sprinkle over the fruit and vegetables.
- In a small bowl, whisk together the olive oil, honey, and vinegar until the dressing is slightly thickened and well combined.
- Pour the dressing over the salad and gently toss everything together until evenly coated. You should see the cucumber and strawberries glistening with the light dressing.
- Transfer the salad to a serving plate or keep in the bowl for immediate serving, garnished with extra basil if desired. The final dish should display vibrant reds, greens, and a crisp, juicy texture overall.
